Process:

1. Find a partner and come up with a team or “cooking show” name.

2. Read over the case study.

Case Study:
The case study for this project is a 35 year old female who is 5’4” and 180 pounds. Her BMI (Body Mass Index) is 28.1, which is considered overweight, and she has a weight loss goal of 30 pounds over the next six months. At 5’4” and 150 pounds her BMI will decrease to 23.4, which is considered in the normal weight range. Her current diet includes foods that are high in calories and simple carbohydrates such as ice cream and candy bars, and her average calorie intake is 2500/day. She would like to cut that down to 1800/day, which is a difference of 700 calories a day.

3. Each member of the team has to create a recipe that will meet the nutritional needs for the case study. The recipes should not exceed 400 calories for breakfast, 600 for lunch, or 600 for dinner. Try to include as many food groups as possible from the Food Pyramid in the healthy recipe. Also, you may ask family or friends for suggestions. Please note: you will actually be making the food from the recipe you create.

4. Submit the recipes to the teacher for verification and feedback.

5. You and your partner can decide which healthy recipe you would like to create for the cooking show.

6. Now you and your partner have to use the iMovie program to create an audition tape for your cooking show. First, take a look at the iMovie description and tutorial.

7. You and your partner may want to also take a look at a few cooking shows on PBS, Food Network, or online to get some ideas for your team’s show.

8. The audition tape can be made using various techniques. You can use photo or video, voice or text, music or sounds, or a mixture of all techniques. For the visual part of your addition tape, your team may need a digital camera or video camera. If these items are not available, other arrangements can be made with the teacher. 

9. Your team’s cooking show audition tape should include a title for the show, a presentation of the recipe, facts, and credits for any outside sources (photographs, text, music, etc.) that were used in the final product.

10. The list of resources below can be used to find factual information on personal health, nutrition, kitchen and food safety, and family life.   

Here is a Student Sample to help your team brainstorm ideas. 

Resources:

Personal Health
Nutrition, Hygiene, Body and Skin Care: http://www.nutriweb.org.my/nutriteen/main/default.shtml
Myth and Truth on Teen Health: http://library.thinkquest.org/10991/myths.html
Teen Health: http://library.thinkquest.org/10991/teenhealth.html

Nutrition
Basic Nutrition Facts: http://www.nutrition.gov/
Food Pyramid: http://www.mypyramid.gov/index.html
Nutrition Facts: http://www.americanheart.org/presenter.jhtml?identifier=855
Nutrition food Labels: http://www.cfsan.fda.gov/~acrobat/nutfacts.pdf
BMI calculador: http://www.nhlbisupport.com/bmi/
BMR calculador: http://www.bmi-calculator.net/bmr-calculator/
Dietary Guidelines: http://www.health.gov/dietaryguidelines/

Kitchen and Food Safety
PDF on kitchen fires: http://www.usfa.dhs.gov/downloads/pdf/tfrs/v4i4.pdf
Food Safety Quiz: http://www.fda.gov/fdac/features/895_kitchen.html
Food Safety: http://www.foodsafety.gov/
Foodborne Disease: http://www3.niaid.nih.gov/healthscience/healthtopics/foodborne/default.htm
Kitchen Safety Checklist by Home Safety Council: http://www.homesafetycouncil.org/safety_guide/sg_kitchen_p001.pdf

Family Life
PowerPoint on Family influence on Health: www.health.nsw.gov.au/obesity/adult/summit/pres/Slides_DavidCrawford.ppt